Favorite Recipes | Ship's Backyard BBQ

Recipe 001 • From the Brisket Point

Brisket Burnt Ends

Sweet, rich and caramelized around the edges—the point becomes a completely different kind of barbecue when it is cubed, seasoned and glazed.

Cut the brisket point into 1-inch cubes and place them in an aluminum pan. Season with coarse black pepper and Ship’s “Salt,” then toss to coat.
Finish the burnt ends with a traditional sweet-and-heat sauce.
Combine your favorite BBQ sauce and butter in a 2:1 ratio. Pour the mixture over the cubes and toss thoroughly so every piece is completely covered.
Place the pan in a 300°F oven for about one hour, or until the liquid has reduced and the BBQ sauce has caramelized.
Allow the burnt ends to cool for a few minutes and enjoy immediately.

Recipe 002 • From the Kitchen

Creamy mashed potatoes with garlic-and-herb Boursin—the side we like beside the three-bone pork chop.

Peel the potatoes and cut them into approximately 2-inch cubes.
Place the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat to medium and cook uncovered for 15–20 minutes, or until very tender.
Drain thoroughly and return the potatoes to the warm pot.
Add the softened butter and mash to your preferred consistency.
Fold in the warmed milk and Boursin cheese. Season with salt and black pepper.
Transfer to a serving dish and garnish with minced chives.

Recipe 003 • One More Life for the Beans

A simple way to turn leftover cowboy beans into something rich, hearty and completely different.

Place the beans in a saucepan and add enough chicken or beef stock to create a moderately loose consistency.
Warm over medium heat until the beans begin to simmer.
Transfer to a deep-sided bowl and mash by hand or blend with an immersion blender to your preferred consistency.
For an especially smooth texture, carefully blend the hot beans in batches using a countertop blender with a vented lid.

That’s it—rich, hearty refried beans.

Recipe 004 • From the Kitchen

Six apples, one bowl and ten minutes in the microwave—warm and comforting now, or chilled for later.

Combine the apples, apple juice, butter, honey and cinnamon in a sealable microwave-safe container.
Close the lid, leaving one corner open so steam can escape. Microwave on high for 10 minutes, or until the apples are tender.
Using an immersion blender or potato masher, blend or mash to your preferred consistency.
Serve warm immediately, or chill for later.

We’re just getting started. More recipes are on the way, so keep checking back to see what we add next.